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Methods

Method (Flaky Pastry)

• Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.
• Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.
• Make a well in the butter and flour mixture and pour in water.
• Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.
• Wrap the dough tightly and place into the refrigerator to rest for an hour before using.

Method (Mixed Berry and Almond Filling)

• While the dough is resting, prepare the filling.
• Beat the butter, sugar and vanilla together until pale. Whisk the eggs in gradually until smooth.
• Sift almond meal and flour into the batter, gently folding to incorporate it.
• Pre-heat the over to 170°C.
• Roll the pastry on a floured surface to around 3mm in thickness.
• Invert a fluted tart tin over the pastry and cut around the edges, leaving a 2cm border.
• Push the pastry into the tin ensuring to get into the edges. Refrigerate for 10 minutes.
• Once chilled, spoon the almond mixture into the cooked tart shells till it is approximately 3/4 full.
• Scatter a generous amount of Perfection Fresh Berries over it. Bake in the oven at 170°C for 40-50 minutes and golden brown.
• Allow to rest before serving. The Mixed Berry and Almond Tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.